Black Treacle-Cured Salmon Recipe - Great British Chefs

Ingredients

• 1 side of salmon
• 200g of sea salt
• 300g of sugar
• 8g of Mignonette pepper
• 285ml of orange juice
• 1/2 lemon, juice and zest
• 1 tsp caraway seeds
• 1 tbsp of black treacle, plus extra for garnish
• 2 large beetroots
• 200g of sour cream
• 1 pinch of ground cumin
• 50g of salmon caviar
• 50g of Avruga caviar
• 1 handful of micro cress
• 1/2 bunch of chives, finely chopped